OT: Seville oraqnges.

Maureen uses Hartley's "Mamade", just add water & sugar for 6 lbs of marmalade in about 30 minutes. It's available as "thick cut" or "thin cut". We prefer the "thick cut".

Don't forget though, you need Seville oranges for this purpose, however it is what gives it a huge orange flavour. When you have made it tell me what you think of it, most people I give it to I also supply them with the recipe so they can make their own !

I have used that (when I had a house full of kids) but David really preferred Oxford style marmalade. I made that for a number of years then saw this recipe and went with that.

I do buy British jams, but for some reason or other I never thought to buy the marmalade.

Interesting. I wonder how many recipes for marmalade there are. My sister had one which you cooked in an Arga cooker. I have heard of ones that use a microwave. My recipe is very definitely a much longer time between getting the fruit and getting any marmalade, but I am not sure that it involves any more actual work. There are long periods of time when you dont have to do anything. Anyway, an interesting recipe. Jim.

I like to feel I can get it done in a few hours work and over with. Something might come up and I am out when I need to do the next stage. Aga had whole cookbooks devoted to cooking with Agas. I had one in Devon and I really loved it, a roast that was cooked in the Aga was soooo good. Also the underoven was great for things like steak and kidney pudding, I would prepare one morning, stick it in there and we would eat it for supper the next day.

The year of the snow, 1062/3 the ewes were all dropping their lambs prematurely in the field next to me. We would gather the lambs up, rub well with towels to stimulate circulation, then I put them in the lower oven to dry and warm right through, with the door open.

I looked into getting an Aga here, that was 1980 and it would have cost $18,000 so regretfully that idea was on the shelf !

The year of the snow, 1062/3 the ewes were all dropping their lambs

Gee Whiz! I knew you were a GOW, and I know you need a new knee because you're so old that your joints are falling apart, but I never realized you were around to remember the year 1062. For that amount of years, you really are holding up very nicely. RD&H----WAY BEHIND THE COUCH

Nope, but it does show I need the cataracts fixed soonest lolol

Dummy me!!! I overlooked the crucial word "Seville". I live in Alabama and our oranges come from Florida---no Sevilles advertised in citrus farm catalogs. My recipe calls for naval oranges, a different flavor altogether.

They do grow Sevilles in Florida, not quite in my market yet, I will examine the labels to see where in Florida. The Sevilles give a much more orangey flavour than it is possible to achieve with sweet oranges, plus, adding one lemon they can set themselves without the much hated (by me) pectin additive.

If you look for it, you can usually find it in any store that carries specialty foods. In Canada, most grocery stores will have it along side the regular jams and jellies, and sometimes in the specialty food aisle as well. The varieties I can think of off the top of my head are: Regular, Seville orange, lemon, three-fruit(orange, lemon and grapefruit), lime, and ginger. Sometimes you'll also see thick or thin shred for how the fruit is cut.

A lovely lady here in the county (Pat's Jams) makes wonderful marmalade. I adore her Pear ginger marmalade. (Pat is also a member of my church, and the Christmas gift to our minister this year included some of her gorgeous products).

As an aside, the name comes from the Portuguese word for quince - marmelo. There is an urban legend which claims it comes from "Marie est malade" (Mary is sick), and that it was originally made for Mary Queen of Scots when she was ill. MargW

I called five major groves around our area, and they don't grow them, and some had never heard of them! Maybe they do better in a drier climate.

G

I bet it was a shock when those dreadful Normans came along a few years later and started throwing their weight about

Cheeky one ! Four years was a very long time in those days !

In Florida you have to ask for "sour oranges". The Cuban community use them a lot in cooking. I learned this when I lived in Tampa for ten years.

Olwyn Mary in New Orleans

And there's at least one with whiskey in it. Jameson's, I believe. DH thought it very nice on toasted poundcake.

Mumble years ago, when I was working on my master's in S. California, there was a large number of Seville oranges used as street trees in the downtown area. My relatives all got marmelade for Christmas for a couple of years. I used the botanical garden's chief propagator's wife's recipe -- a good Scot.

Kay

I wonder if you can help me with this. About 15 years ago Jill and I stayed with friends in Bradenton (?sp), who went to the Chruch of the Nazarene. In the parking lot were some small orange trees, which were decorative, and produced "sour oranges". On the grounds of the church were two large orange trees of the same sort, which had lots of oranges on the trees and on the ground. No-one wanted them. I got permission to collect some from the church and made some marmalade, which was delicious. The fruit was much more juicy than sevilles. These oranges were definitely not sevilles; for one thing, they did not have anything like as many pips. Does anyone know the proper scientific name for this species of orange?

Yum - I really, really like marmalade. But have never made it myself. I do manage to make lemon curd once in a while. Have a hard time finding good commercial marmalade - so much of the domestic stuff is too sweet.

Ellice

*snip*

I'm pretty sure Publix should have Chivers or Robertson's (Scottish, IIRC). We have their ginger preserves as well. I get those in the grocery here, or the Dundee. I tried, for economy, some Smuckers, and some Wegmans - all too sweet for me.

But, since you're in FL, you could also try what some of the local grove shops produce. Some do some marmalade that is more like the British/Scottish made with the Seville or similar bitter orange. I remember getting it as a kid, and didn't like it - though now I do. Also, you could try some of the orange/guava - that's less sweet.

Ellice